Monday, April 13, 2009

Easy Vegan Black Bean Chili

My partner made this dish on Saturday from a recipe he obtained from Jeanne Lemlin's Simple Vegetarian Pleasures. He said it was actually quite simple, and that we had most of the ingredients already in our pantry, which made it very budget friendly. He just had to purchase one 28-ounce can of tomatoes, tomato paste, and 3 cans of black beans.

This was really good. I like spicy foods and this chili had a lot of heat. And we had so much left over, some of which I used to make a quesadilla on Sunday (I always keep a package of tortillas in the freezer) with shredded mozzarella cheese.

This can be served on its own or with rice or bread (e.g., cornbread or even a baguette).

About Me

I am a labor lawyer practicing in Washington, D.C. I was born in Tokyo and have lived in San Diego, Los Angeles, Boston, and, most recently, Alexandria City, Virginia, where I reside with my partner of 7 years and our 2 perfect chihuahuas. I have been a vegetarian since 2007.